post #1 of 3
I've been making my meringue buttercream with dried eggs whites but it's quite costly. Is there really a reason to use them instead of fresh egg whites..since they are being brought to a temp of 140 degrees?
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post #2 of 3
Not that I know of..I've used both but like you found dried whites too costly so I just hunt for liquid whites and stock up.
post #3 of 3
I use the pasteurized egg whites from fresh and easy and always have. They seem to work very well.
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